Chicken, butter bean & pepper stew

Chicken, butter bean & pepper stew

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(13 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal422
  • fat15g
  • saturates4g
  • carbs27g
  • sugars12g
  • fibre9g
  • protein44g
  • salt1.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 yellow pepper, deseeded and diced
  • 1 red pepper, deseeded and diced
  • 1 garlic clove, crushed
  • 2 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can chopped tomato
  • 150ml chicken stock
  • 2 x 400g cans butter beans, drained and rinsed
  • 8 skinless chicken thighs


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

  2. Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

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Comments, questions and tips

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Domestickgoddess's picture
18th Feb, 2017
Had this last night. This was the first time I'd cooked this, and I followed the recipe but added a teaspoon of hot chilli powder because I looked at the ingredients and thought it might need a bit of extra flavour. The chilli powder added a bit of heat without being overpowering - we thought the result was perfect for our taste. Probably a finely chopped fresh red chilli would also do the same job. Delicious and healthy dinner.
thecherub's picture
17th Jan, 2017
Great recipe. Tasty, filling, healthy and easy to make. We used Heinz mixed 5 beans instead of plain butter beans and also left out the celery because we didn't have any. I think the mix of beans in the tomato sauce added to the depth of flavour and next time will use celery too if we have it. We will make this again.
5th Jun, 2015
Kept to recipe as I tend to much of the time when doing a new dish... It lacks a bit of umph in the taste, next time, might increase the paprika, or think of some other ingredient I can add. But very nice overall.
13th Jan, 2015
You could easily change the paprika to any other spice/herb for a different flavour. This was a very simple & filling meal but I might add some button mushrooms next time and possibly replace the chicken with pork fillet. Great meal to use up leftover veg.
14th May, 2014
I added some chorizo to it and 2 more cloves of garlic
22nd Feb, 2014
Absolutely delicious, made this a few times now. Its a lovely healthy dinner that can be popped in the slow cooker and left. I add another tablespoon of Paprika.
7th Oct, 2013
Great concept (very easy to make) but 1/2 tsp Paprika would do just fine. The celery and onions should be cooked first for at least five minutes before adding the pepper for a further five. I served this with Sour Cream and it made a real improvement.
9th May, 2013
Simple, delicious and very filling. Used 2 tsp paprika + 1 tsp smoked paprika. Will definitely be making this again.
3rd Feb, 2013
Is it really 2 tbsp paprika? or 2 tsp?
12th Jan, 2013
Tasty, filling, not wildly exciting but very pleasant. Good made the day before too.


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